The Best French Silk Pie Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the pie crust by creaming together 1/2 cup Plueger salted butter and 1/2 cup sugar.

Add in 1 cup all-purpose flour and 1/4 cup cocoa powder, then chill the dough.

Roll the pie crust out on a floured surface, keeping it cold for easier handling.

Transfer the crust to the pie pan by rolling it over a rolling pin.

Trim the edges of the crust with scissors for smoothness and crimp as desired.

Egg wash the pastry around the crimped edges for color.

Crumple a circle of parchment paper to help it fit into the pie crust.

Use old brown rice as pie weights to hold down the crust while baking.

Bake the pie crust at 350 degrees Fahrenheit for 20 minutes, then remove weights and bake for an additional 10 to 15 minutes until golden brown.

Heat treat the eggs by whisking them with sugar over a double boiler until smooth and warm, ensuring no sugar granules remain.

Sieve the egg mixture into the melted bittersweet chocolate to remove any lumps.

Add 1 teaspoon of pure vanilla extract to the chocolate mixture and gently whisk together.

Let the chocolate mixture cool to room temperature.

Whip 1 cup of heavy whipping cream until soft peaks form, then chill in the fridge.

Whip room temperature butter until light and fluffy, about 2 to 3 minutes.

Drizzle the cooled chocolate mixture into the whipped butter while mixing on low speed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens